This Healthy Carrot Cake Oatmeal is both gluten-free and dairy-free, and includes a serving of veggies.
Don’t be fooled by the vegetables though, this hearty Carrot Cake Oatmeal breakfast dish is delicious and tastes like dessert.
Now that it’s finally cooled off after that crazy heat wave we had for seemingly forever, it’s quite cold AND dark in the mornings. I still make green smoothies and then shiver for an hour, but I also like to make a hot breakfast a few mornings a week as well. Carrot Cake Oatmeal for the win!
How to Make Carrot Cat Oatmeal
This is an easy twist on oatmeal, and you’ll see I included finely-shredded carrots to make it healthy, I mean to make it taste like a carrot cake! I even marked this one in the category of kid-friendly recipes since my husband said he liked it and didn’t complain about the carrots, ha ha.
You can see how much great texture this oatmeal has. BTW, if you like the sound of this recipe, you might also like my Zucchini Bread Oatmeal, Cinnamon Roll Buckwheat Porridge, or my Gingerbread Chia Pudding too!
You’ll see in the recipe instructions that I like to pre-soak my oats before cooking to make them easier to digest and less stressful on the gut. It’s an easy step, but it’s totally optional and doesn’t change the cooking time.
Recommended items for this gluten-free and healthy Carrot Cake Oatmeal recipe (some affiliate links included):
- Food processor (I use a Breville Sous Chef and I adore it)
- Organic pumpkin pie spice (buy in bulk for the best price)
- Certified gluten-free oats
- Organic raisins with no preservatives
- Collagen protein (last chance to win a free bag here!) or a rice-based vegan protein powder
- Organic coconut butter, sometimes called manna
Here’s my printable recipe for this gluten-free Carrot Cake Oatmeal:
Print
Gluten-Free Carrot Cake Oatmeal
Prep Time: 15 minutes- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Gluten-free, healthy, vegan-friendly
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print Recipe
Pin RecipeDescription
A fun twist on oatmeal!
Ingredients
- 1 cup gluten-free oats*
- ½ cup finely shredded carrots
- 1 cup unsweetened cashew or almond milk
- ½ teaspoon pumpkin pie spice
- 2 tablespoons raisins
- 1–2 scoops collagen protein or your favorite protein powder
- 2 tablespoons coconut butter
- dairy-free yogurt (optional, for topping)
Instructions
- Combine the oats, carrots, and almond milk in a medium-sized saucepan. Place over medium heat and bring the mixture to boil.
- Stir in the pumpkin pie spice and raisins and reduce the heat to low.
- Cook the oatmeal for about 6-7 minutes total, or until the oatmeal has thickened.
- Stir in the collagen protein or your favorite protein powder and the coconut butter, and serve hot. I like to serve mine with a drizzle of dairy-free yogurt for extra creaminess!
Notes
*I like to soak my oats overnight in filtered water and a bit of apple cider vinegar. Then, when I’m ready to cook the oats, I rinse them well in a strainer before adding them to my saucepan. This helps improve the digestibility of the oats. It’s an optional step for this recipe.
Don’t miss a recipe! Join my weekly newsletter list to get all the latest news and recipe links delivered directly to your inbox.
Sign up now and unsubscribe at any time. I will never sell your name or spam you, I promise!
Joni Gomes says
Looks divine! Addition of carrots is genius!
★★★★★
Renee says
This is such a fun change up to oatmeal day! My girls have oats every Monday – I’ll try this next week!
linda spiker says
What a superb breakfast! I love it!
★★★★★
Emily @ Recipes to Nourish says
Carrot cake oatmeal?!!! Sign me up! I love all things carrot cake and this sounds so comforting and delicious.
★★★★★
Jean says
Carrot cake is my faaaavorite, so I know I’ll love this oatmeal! Such a cozy comforting breakfast.
Tina says
This is my type of breakfast. I’ve been trying to get in veggies at breakfast, and this oatmeal is perfect!
★★★★★
Carrie Forrest, MPH in Nutrition says
That’s great to hear, Tina! Thanks for the nice note. XO.
Megan Stevens says
Oh I love how this looks!!! Love that coconut butter and collagen, too! Yum and thanks for such a fun variation on oatmeal!!
★★★★★
Carrie Forrest, MPH in Nutrition says
You’re so welcome, Megan! Thanks for the sweet note. XO.
Vanessa says
What a great breakfast idea! I get so tired of regular oatmeal, so this would be a welcome change!
★★★★★
Carrie Forrest, MPH in Nutrition says
I’m so glad you think so, Vanessa! I love adding veggies to my oats, and carrots work really well for that. XO!
Corrine says
Great way to get some veggies in at breakfast! Looks delicious!
Katie Mae @ Nourishing Simplicity says
Oh yum! I never thought of making my oatmeal “carrot cake” style. My roommate is drooling over the thought. 🙂
Christina Shoemaker says
I love oatmeal but this is next level!! Yum!! I am all over that pumpkin pie spice and carrots!!
★★★★★
Carrie Forrest, MPH in Nutrition says
Thanks, Christina!!!
Yang says
I love the added vegetables in oatmeal! The pumpkin pie spice is perfect for this time of the year.
Bronwyn Pinder says
This looks amazing! Oatmeal is my go-to breakfast, and carrot cake is one of my favourites….so looking forward to trying this and so glad to have found your blog!
Sarah says
I had a bad experience with carrot cake oats awhile back- I’ll have to try your version instead! It sounds like such a fabulous idea– I want veggies with my breakfast!
Carrie Forrest, MPH in Nutrition says
Give it a try and LMK, Sarah!!!
Leslie says
This is the perfect portion – when I get a craving for carrot cake, I never want to make a WHOLE cake. This would quell that craving perfectly!
Amanda says
What a unique idea to add carrot cake flavors to oatmeal! This will definitely liven up our breakfast routine. Love that it’s made with cashew milk, too!
★★★★★
Shannon @ Pass Me Some Tasty says
Oooh, I LOVE oatmeal and I’m so intrigued by this delicious version you’ve made! I’m going to have to try this out!
Stacey says
Carrot cake, yum! This sounds so cozy, and I love that you added collagen in there, I’m always putting it my foods and drinks as well.
Carol Borchardt says
Seriously? I can have carrot cake for breakfast? Love this–carrot cake has always been one of my favorites! Fun breakfast for guests, too!
Carrie Forrest, MPH in Nutrition says
Yes, I am giving you permission to have carrot cake oatmeal for breakfast, Carol! 🙂
Jessica Pinney says
I eat a fair amount of oatmeal but have never seen a carrot cake version before – I love this idea! Thanks for sharing, I will definitely add it to my breakfast rotation.
Rachel says
Yummy! This is such a good idea. I love carrot cake, so why not eat a healthy version for breakfast?!
★★★★★
lauren says
SO GOOD! This sounds like the perfect combination of dessert and breakfast! We (ok, maybe just I) eat a lot of oatmeal around here, can’t wait to give this a go.
Mackenzie says
I love the shredded carrots in this! I think I need to start putting them in my oatmeal every time!
Eileen Kelly says
I love this spin on oatmeal with using carrots, pumpkin spices and raisins
★★★★★